Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Nimono (煮物), Traditional Japanese Root Vegetable Dish. one of my favorites . For mine, I will make it a little bit tasty. This will be really deliciou

The Ingredients need to make Nimono (煮物), Traditional Japanese Root Vegetable Dish:

1. It’s of Meat (choose one)
2. You need of Chicken thigh, thinly sliced
3. Prepare of Pork chop, thinly sliced
4. Prepare of No meat is fine too!
5. Prepare of Vegetables
6. You need 2 of carrots
7. Prepare 4 of potatoes
8. You need 1 of ft stick burdock root (optional but would be nice to have)
9. Prepare 8 of shiitake mushrooms (optional)
10. It’s 100 g of lotus root (optional but would be nice to have)
11. You need 130 g of konjac (optional because it’s hard to find outside of Japan!)
12. You need of Soup (but it’s not a soup)
13. It’s 1-2 cups of water
14. It’s 1/4 cup of sake
15. You need 3 tbsp of soy sauce
16. Prepare 1 tbsp of salt
17. You need 5 tbsp of sugar
18. It’s 3 tbsp of hondashi powder
19. Prepare 2 tbsp of chicken broth powder (optional)
20. Prepare 3 tsp of mirin (optional)

Step to make Nimono (煮物), Traditional Japanese Root Vegetable Dish:

1. Cut all vegetables into bite size piece The potatoes are okay being a tiny bit bigger than the rest of the vegetable
2. Cut meat into thin bite size slice Grab a large pot that will fit everything in. In that pot, on medium heat and with a little bit of oil, cook the sliced meat.
3. Once the meat is cooked, throw all of the vegetables and water into the pot. Rise the heat to high.
4. We don’t need that much water because we aren’t boiling the vegetables, we will be simmering/steaming them. In the hot water, add in all the seasonings like soy sauce, sugar, sake, etc.
5. Give the pot a toss to mix everything evenly. Then, close the lid keep the heat on high. The vegetables are only simmering on the bottom where it is in contact with the liquid, so use something like a large wooden spoon to mix everything around, but not too vigorously or else the vegetables will begin to crumble and break.
6. After some time, the vegetables will absorb the liquid and a lot of it will also be evaporated. When you notice that the liquid is getting low, add about half a cup of water again, to continue simmering the dish.
7. Once all the vegetables are super soft (potatoes get sliced by a wooden spoon with ease), the dish is ready!
8. Serve, and enjoy.

So that’s going to wrap it up with this exceptional food Nimono (煮物), Traditional Japanese Root Vegetable Dish. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!